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a bowl of creamy chicken soup with diced potatoes, carrots and peas, topped with one simple golden puff-pastry rectangle
Melissa Hart

Chicken Pot Pie Soup

Cut the potatoes small enough to cook before the chicken dries out, and keep the pastry separate until the soup reaches the bowl. The filling should coat a spoon while still pouring easily, so it feels like soup rather than a pie filling that lost its crust. A crisp puff-pastry square on each portion gives you the flaky bite without asking a whole lid to bake over a pot of liquid.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 sheet frozen puff pastry about 8.6 oz, thawed
  • 1 tbsp whole milk for brushing pastry
  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 3 tbsp all-purpose flour
  • 5 cups low-sodium chicken broth
  • 12 oz Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 lb boneless skinless chicken breast cut into 3/4-inch pieces
  • 3/4 tsp fine salt
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 3/4 cup half-and-half

Method
 

  1. Heat the oven to 400°F. Cut puff pastry into six equal rectangles, brush with the tablespoon milk and bake on a lined sheet for 12 to 15 minutes until puffed and golden.
  2. Meanwhile, melt butter in a large soup pot and cook onion, carrots and celery for 6 minutes. Stir in flour for 1 minute, then gradually add broth.
  3. Add potatoes, chicken, salt, thyme and pepper. Simmer gently for 15 to 18 minutes until the potatoes are tender and the chicken reaches 165°F.
  4. Stir in peas and half-and-half and heat gently for 3 to 4 minutes until the peas are hot and the soup lightly coats a spoon.
  5. Divide among bowls and place one baked pastry rectangle over each serving just before eating.